In this paper， soybean as raw material， its germination and made into lactone gel. The effects of germination time， water-to-bean ratios， content of gluconic acid-δ-lacton and solidification time on the gel strength and nutritional components of germinated soybean lactone gels were studied by single factor experiment and response surface optimization. The results showed that germination soy lactone gel best preparation conditions that the germination time was 16 h， water-to-bean ratios was 1∶4， the dosage of gluconic acid-δ-lacton was 0.3% and the solidification time was 40 min. Comparing the germination soy lactone gel and the ordinary soy lactone gel under the optimum conditions， no significant difference in microstructure， and the texture indexes such as elasticity， hardness and chewiness were similar. The content of nutrient components isoflavone and aminobutyric acid respectively increased by 66.07% and 208.01%.